Baby Ruth Candy Brownies
2/3 cup margarine
1 cup brown sugar
1/4 cup light corn syrup
1/4 cup smooth peanut butter
1 teaspoon vanilla extract
1 cup quick oatmeal
12 ounces chocolate chips
6 ounces butterscotch chips
2/3 cup smooth peanut butter
1 cup salted Spanish peanuts
Combine margarine, sugar and syrup in saucepan. Stir over low heat until margarine melts and sugar dissolves.
Add peanut butter and vanilla extract. Pour over oatmeal; mix well.
Press into a greased 13 x 9-inch pan and bake at 375 degrees F for 12 minutes.
Pour Topping over baked mixture.
Cool and cut into squares.
Topping: Melt chocolate and butterscotch chips.
Stir in peanut butter and peanuts.
Spread over top of brownies after removing them from the oven.
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